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Desserts by Pierre Herme
Pierre Herme is acknowledged to be the greatest pastry chef in France, and at long last he divulges his recipes for more than one hundred divinely delicious and stunning desserts - many surprisingly easy to prepare. There are cakes, cookies, tarts, sweets for special occasions, and traditionally holiday creations. His chapter on dessert fundamentals, such as perfect tart dough, buttercream, and meringue, will prove indispensable for any baker.
Desserts by Pierre Herme
by Pierre Herme, Dorie Greenspan, Hartmut Kiefer (Photographer)
List Price: $35.00 Our Price: $24.50
Little Brown & Company
ISBN: 0316357200
Dimensions (in inches): 1.26 x 11.05 x 8.91
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Publishers Weekly, September 21, 1998
Herme, a celebrated French pastry chef who was not only the youngest person ever to be named France's Pastry Chef of the Year but is also the only pastry chef to have decorated as a Chevalier of Arts and Letters, exports his wizardry to America for the first time in a book that will primarily attract ambitious confectioners. Veteran food writer Greenspan (Baking With Julia) warns that the book's recipes require technical skill and patience. For Flourless Chocolate Cake Batter, the chocolate must be melted and then cooled 114 degrees. The recipe for Genoise is "temperamental". Fragile is a word applied to Perfect Tart Dough and many other recipes that call for some tricky assemblage. Unexpected ingredients include one and half cups of corn in Golden Lemon Fruit Layers; the basil chiffonade garnishing Basmati Rice and Fruit-of-the-Moment-Salad; the black pepper and optional silver habenero that spark Warm Chocolate and Banana Tart. For some, a slice of Carioca made of alternating layers of genoise and dark chocolate mousse, topped with bittersweet ganache and glazed almonds, will make all the work worthwhile. Ambitious cooks with steady nerves will find welcome inspiration here. Order this Book

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